I have a confession to make. I totally have a crush on scones with dried fruit. Kinda like how I have a crush on thunderstorms... and boys who hold doors for me.
Scones are the bomb. Like muffins are so last year people. These are delicious, slightly sweet, buttery, and oh so fricking delicious. I think I will start to remake every flavour of muffin I have ever made into scones. They are just that good.
And also- everyone makes muffins! If you make scones, people will be impressed. You'll be all fancy and $#!+. People will be amazed at your baking prowess. Totally awesome.
These scones are delicious, but I am and always will be partial to things that contain lemon- so if you (like me) are a lemon fanatic, try this version here for Lemon Cranberry Scones (See picture below). Swoon.
Recipe: Currant Buttermilk Scones
Makes: ~24
Ingredients:
1 1/4 cup spelt or whole wheat flour*
1 1/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
1/2 cup cold butter
1/4 cup sugar
3/4 cups buttermilk (or milk + 1 tbsp lemon juice)
1 tbsp vanilla
3/4 cup dried currants
coarse sugar for topping
egg wash (1 egg beaten or 1/4 cup cold milk)
* you can also just use all all purpose
Method:
Preheat the oven to 400 degrees F and line a baking sheet with a silpat or parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Cut the butter into 1/2 inch cubes and add to the flour mixture.
Using your fingers or pastry knives, cut the butter into the flour (aka smush it until it resembles small peas). If using your fingers, pinch the butter into the flour so that it forms flattened chunks. Add the currants to the flour and set aside.
Combine the buttermilk and vanilla in a bowl. Mix the buttermilk into the flour/butter until it forms a soft dough. If it is too sticky add 1 more tbsp flour so that you can form it into a ball.
On a work surface, form the dough into a log (~ 2" diameter). Cut the dough into cylinders (~2" thick) and arrange on a baking sheet (they will puff a bit). Brush egg wash or milk over top of the scones and sprinkle with some coarse sugar.
Bake in the oven for 15-20 minutes or until lightly golden on the tops. Cool on wire rack slightly before serving with jam and butter.
